2AM Chongqing Noodles (White Bean Style)
2AM Chongqing Noodles (White Bean Style)
Ingredients
For the Noodles
- 1 pound fresh wheat noodles, thin, like ramen or spaghetti
For the Spicy White Bean Sauce
- 15 ounces canned cannellini beans, drained and rinsed
- 1/4 1/4 tahini
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons Chongqing chili oil, or more, to taste
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 1/2 ground Sichuan peppercorns, or more, to taste
- 1/2 1/2 hot water, or more, as needed
- 1/2 1/2 salt, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1/4 1/4 roasted peanuts, chopped
- 1/4 1/4 cilantro, fresh, chopped
- as needed Chongqing chili oil, extra, for serving
Instructions
- 1
Prepare the spicy white bean sauce: In a food processor, combine the drained and rinsed cannellini beans, tahini, minced garlic, grated ginger, Chongqing chili oil, light soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, ground Sichuan peppercorns, and salt. Process until smooth, adding hot water 1 tablespoon at a time until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning, adding more chili oil or Sichuan peppercorns for extra spice if desired.
⏱️ 10 min
- 2
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions, typically 2-4 minutes for fresh noodles, or until al dente. Do not overcook.
⏱️ 5 min•🌡️ 212
- 3
While the noodles are cooking, divide the spicy white bean sauce evenly among four serving bowls. You can warm the bowls slightly if preferred.
⏱️ 2 min
- 4
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the boiling water into the prepared bowls with the white bean sauce. Reserve about 1/4 cup of the noodle cooking water.
⏱️ 2 min
- 5
Add 1-2 tablespoons of the reserved noodle cooking water to each bowl to help loosen the sauce and coat the noodles. Toss vigorously with chopsticks or tongs until the noodles are thoroughly coated in the spicy white bean sauce.
⏱️ 3 min
- 6
Garnish each bowl generously with sliced scallions, chopped roasted peanuts, and fresh cilantro. Drizzle with extra Chongqing chili oil if desired for an additional kick. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
2AM Chongqing Noodles (White Bean Style)
For the Noodles
- 1 pound fresh wheat noodles, thin, like ramen or spaghetti
For the Spicy White Bean Sauce
- 15 ounces canned cannellini beans, drained and rinsed
- 1/4 1/4 tahini
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons Chongqing chili oil, or more, to taste
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 1/2 ground Sichuan peppercorns, or more, to taste
- 1/2 1/2 hot water, or more, as needed
- 1/2 1/2 salt, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1/4 1/4 roasted peanuts, chopped
- 1/4 1/4 cilantro, fresh, chopped
- as needed Chongqing chili oil, extra, for serving
Instructions
- 1
Prepare the spicy white bean sauce: In a food processor, combine the drained and rinsed cannellini beans, tahini, minced garlic, grated ginger, Chongqing chili oil, light soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, ground Sichuan peppercorns, and salt. Process until smooth, adding hot water 1 tablespoon at a time until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning, adding more chili oil or Sichuan peppercorns for extra spice if desired.
⏱️ 10 min - 2
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions, typically 2-4 minutes for fresh noodles, or until al dente. Do not overcook.
⏱️ 5 min•🌡️ 212 - 3
While the noodles are cooking, divide the spicy white bean sauce evenly among four serving bowls. You can warm the bowls slightly if preferred.
⏱️ 2 min - 4
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the boiling water into the prepared bowls with the white bean sauce. Reserve about 1/4 cup of the noodle cooking water.
⏱️ 2 min - 5
Add 1-2 tablespoons of the reserved noodle cooking water to each bowl to help loosen the sauce and coat the noodles. Toss vigorously with chopsticks or tongs until the noodles are thoroughly coated in the spicy white bean sauce.
⏱️ 3 min - 6
Garnish each bowl generously with sliced scallions, chopped roasted peanuts, and fresh cilantro. Drizzle with extra Chongqing chili oil if desired for an additional kick. Serve immediately.
⏱️ 3 min